Mint lemonade

In blender, mix 2 cups crushed ice, ½ c lemon juice, ½ c sugar, 1 ½ c water, and several mint leaves. Blend until smooth.
You can also use frozen lemonade concentrate; just substitute ice for half the water, and add mint leaves.

Here’s a link for more recipes using mint: http://www.eatingwell.com/eat_drink/fresh_inseason/fresh_mint.html

Ideas for Portabello mushrooms

Marinate and grill them.
Roast them: Oven 450. Grease a cookie sheet. Slice mushroom into ½” strips and place on cookie sheet; drizzle with olive oil, fresh garlic, salt & pepper. Bake 8-10 minutes or til cooked.
Saute them: Slice mushroom into 1/2 “ strips, and cook in a frying pan in 1-2 tbsp of butter until tender. Serve with grilled chicken over pasta.

Also, check out this website for recipe ideas: http://www.foodnetwork.com/search/portobello+mushroom/results.do?fnSearchType=recipe

New Calling Tree

Here is the new calling tree. I have Christine, Shannon Williams, Cheryl, Millie, Allison Smith, Amber, Kelly, Carol & Rebecca on the text message list, so you are no longer in the calling tree.

Paige calls Angie, Stephanie Bagley & Amanda Davis
Angie sends a text
Amanda calls Jennifer Hancock & Kaylynn Sims
Stephanie calls Valree Smith and Cicely Bright
Jennifer calls Jessie Riessen and Kathy Mack
Kaylynn calls Tara Huntsman and Sandy Johnson
Valree Smith calls Linda Garrard and (new person-TBA)

Thanks—let me know if there are any problems! (like you’re not on the text list or calling tree!)

Sorting Schedule

Jan. 8 Christine Hansen, Jennifer Hancock, Kaylynn Sims
Jan. 22 Shannon Williams, Cheryl Eager, Valree Smith
Feb. 5 Shannon Payne, Tara Huntsman, Millie Fox
Feb. 19 Cicely Bright, Peggy Lowry, Allison Smith
Mar. 5 Jenny Etterson, Amanda Davis, Jessie Riessen
Mar. 19 Amber Purles, Kathy Mack, Jeanette Hawkes
Apr. 2 Carol Jensen, Sandy Johnson, Stephanie Bagley, Linda Garrard
Apr. 16 Christine Hansen, Jennifer Hancock, Kaylynn Sims, Carol Jensen
Apr. 30 Shannon Williams, Cheryl Eager, Valree Smith
May 14 Shannon Payne, Tara Huntsman, Millie Fox
May 28 Cicely Bright, Peggy Lowry, Allison Smith
June 11 Jenny Etterson, Amanda Davis, Jessie Riessen
June 25 Amber Purles, Kathy Mack, Jeanette Hawkes
July 9 Sandy Johnson, Stephanie Bagley, Linda Garrard

Homemade Cranberry Sauce

(from Kaylynn Sims)
1 pkg fresh cranberries
1 cup water
1 cup sugar
In a medium saucepan combine sugar and water. Add fresh cranberries. Heat on low to medium heat for about 10 minutes until the cranberries start to pop. Sauce will thicken as it cools.

Sugared Cranberries

(from Kaylynn Sims)
Wash the cranberries. Pour your favorite juice concentrate over the cranberries. I use orange juice. Let them marinate overnight or at least for 6 hours. Take them out and roll them in sugar. Eat. The sweet with the tart is fabulous.

Coconut Lime Sherbet

In food processor, blend 1 tbsp lime zest, 1 c sugar, and 1/8 tsp salt. While going, add 2/3 c lime juice and 1 1/2 c water and process until sugar dissolves. Cover; chill in freezer 40-60 min (don't freeze). In mixing bowl, whip 2/3 c cream til soft, then add chilled juice. Add 1 can coconut milk. Process in an ice cream freezer according to manufacturer's directions.